How To Make Vegan Chocolate Avocado Pie
Avocados actually are a superfood! Not solely do they make wonderful dips, but when utilized in baking, they can additionally make for some seriously scrumptious pies! This creamy chocolate pie is so silky, smooth, and rich, you will not consider it to be your favorite fruit blended. Make this on your next get together or the upcoming holidays for a crowd-pleaser that packs an additional punch.
Cook Time: 3 hours
For the crust:
- 1 cup roasted almonds
- 1 cup toasted pecans
- 1 teaspoon sea salt
- 1 1/2 cups pitted medjool dates
For the filling:
- 4 giant, ripe avocados, peeled and pitted
- 1 1/2 cups coconut cream
- 1 1/4 cups unsweetened cocoa powder
- 1 cup 100% pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- Nondairy whipped cream, for garnish
For the crust: In a food processor, mix all of the ingredients and pulse till the combination clumps easily. Switch to a springform pan and press till uniformly flat and it comes up the perimeters by an inch or three-quarters of an inch, making a crust. Cover with plastic wrap and refrigerate or set on a counter till the filling is prepared.
For the filling: Mix all of the elements in a blender and mix till fully smooth. Pour the filling over the crust and unfold to smooth.
Freeze for two-three hours to set up.
Garnish with nondairy whipped topping and fresh slices of avocado, if desired.